PREP: 20 minutes roast: 15 minutes COOK: 25 minutes OVEN: 450°F MAKES 6 to 8 servings
• Nonstick cooking spray
• 1 15.25-ounce can whole kernel corn, drained
• 1⁄2 cup chopped onion (1 medium)
• 1⁄2 cup chopped fresh Anaheim* or poblano chile pepper* or green sweet pepper
• 1⁄2 cup chopped red sweet pepper
• 3 cloves garlic, minced
• 2 tablespoons cooking oil
• 3 large potatoes, cut into 1⁄2 -inch cubes (about 11⁄4 pounds)
• 3 cups water or vegetable broth
• 1 8.5-ounce can baby lima beans, drained
• 1 4-ounce can diced green chiles, undrained
• 2 cups half-and-half or light cream
• 1 14.75-ounce can cream- style corn
• 2⁄3 cup sliced baby zucchini (about 4) or 1 small zucchini, halved lengthwise and sliced
1. Preheat oven to 450°F. To roast corn, lightly coat a 15x10x1-inch baking pan with cooking spray. Spread the drained corn in the prepared pan. Roast, uncovered, about 15 minutes or until corn is golden brown, stirring occasionally.
2. Meanwhile, in a large saucepan cook and stir the onion, peppers, and garlic in the hot oil over medium-high heat about 5 minutes or until onion is tender. Stir in potatoes, the water, drained beans, and undrained chiles. Stir in roasted corn. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
3. Stir in half-and-half, cream-style corn, and zucchini. Cook and stir about 5 minutes more or until heated through (do not boil).
PER SERVING: 371 cal., 15 g total fat (7 g sat. fat), 30 mg chol., 518 mg sodium, 55 g carb., 6 g fiber, 10 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.